PEMANFAATAN PUREE NANAS DALAM PEMBUATAN SELAI LEMBARAN DENGAN PENAMBAHAN KONJAK DAN KARAGENAN PADA BERBAGAI RASIO DAN KONSENTRASI [UTILIZATION OF PINEAPPLE PUREE IN THE PRODUCTION OF SHEET JAM WITH THE ADDITION OF KONJAC AND CARRAGEENAN AT VARIOUS RATIO AND CONCENTRATIONS]
DOI:
https://doi.org/10.19166/jstfast.v7i1.6588Keywords:
carrageenan, konjac, pineapple, puree, sheet jamAbstract
Sheet jam is one of the processed products from pineapple puree. Sliced pineapple jam is a modified product of conventional jam products which generally has to be smeared before use, so it is considered impractical. Sheet jam has a denser texture, is not sticky and does not break when folded. Hence, the correct hydrocolloid ratio and concentration affect the characteristics of the sheet jam produced. This study aimed to determine ratios (1:0, 0:1, 2:1, 1:1, 1:2) and concentrations (1%; 1.25%; 1.5%; 1.75%) konjac with carrageenan on the physicochemical characteristics of sliced pineapple jam. The combination of konjac and carrageenan, at a ratio of 2:1 at a concentration of 1%, is the best ratio and concentration in producing pineapple jam. These sheet pineapple jams have hardness and cohesiveness values of 2337.44 ± 218.612 and 0.80 ± 0.04, respectively. This sheet of pineapple jam has a pH value of 3.73 ± 0.01, so it is included in high-acid food products and has total dissolved solids of 28.70 ± 0.01°Brix. Pineapple jam made with a combination of konjac-carrageenan at a concentration of 1% and a ratio of 2:1 has a yellow colour (80.85 ± 4.60) and a lightness of 46.09 ± 2.80.
Bahasa Indonesia Abstract:
Selai lembaran merupakan salah satu produk olahan dari puree nanas. Selai nanas lembaran merupakan produk modifikasi dari produk selai konvesional yang umumnya harus dioles ketika akan digunakan sehingga dianggap kurang praktis. Selai lembaran memiliki tekstur yang lebih padat, tidak lengket serta tidak mudah patah ketika dilipat sehingga rasio dan konsentrasi hidrokoloid yang tepat berpengaruh terhadap karakteristik selai lembaran yang dihasilkan. Tujuan dari penelitian ini adalah untuk menentukan rasio (1:0, 0:1, 2:1, 1:1, 1:2) dan konsentrasi (1%; 1,25%; 1,5%; 1,75%) konjak dengan karagenan terhadap karakteristik fisikokimia selai nanas lembaran. Kombinasi konjak dengan karagenan pada rasio 2:1 yang dibuat pada konsentrasi 1% merupakan rasio dan konsentrasi terbaik dalam menghasilkan selai nanas lembaran. Selai nanas lembaran ini memiliki nilai hardness dan cohesiveness sebesar 2337,44±218,612 dan 0,80±0,04. pH selai nanas lembaran sebesar 3,73±0,01 sehingga termasuk ke dalam produk pangan tinggi asam dan memiliki warna kuning (80,85±4,60) serta lightness sebesar 46,09±2,80. Total padatan terlarut selai nanas lembaran lebih rendah (28,70±0,01°Brix) dibandingkan dengan SNI 3746-2008 (minimal 65°Brix).
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